This is the juice to serve with your Christmas Brunch. It will add a nice splash of festive colour to your brunch and is a slight little change from the usual mimosas that are often served in the morning. And for the record, I think that champagne would go just fine with this as well. 😉

1 can frozen Raspberry concentrate (prepared following directions.)

3 cups Cranberry, Apple or White Grape Juice.

All you have to do is: Mix together and refrigerate until chilled.
Garnish: Float raspberries, lime or orange slices and sprigs of mint.

Well a few weeks ago we were priviledged to have our winner stay at Anne’s Oceanfront Hideaway again. Of course we had to serve her MARVI. I was going wait until after the holiday season to share the picture of our winner Val eating her MARVI cereal dish, but I decided I couldn’t wait!

It was good to see you again Val! And thanks for naming our no name cereal dish.

Thanks to Val Armstrong this breakfast dish has a name to be proud of ... this is MARVI

What you need:

4 cups Muesli

2 cups Apple Juice

1 cup mixed nuts, seeds and dried fruits + ¼ cup for garnish

1 Tablespoon Vanilla

1 teaspoon Cinnamon + sprinkle for garnish

Yogurt (flavor of choice) I used French Vanilla today.

Fresh Berries for topping.

What you do:

Mix first five (5) ingredients together and cover.

Refrigerate overnight.

Stir mixture then spoon into parfait glasses.

Top with yogurt

Add fresh berries.

Sprinkle with mixed nuts, seeds and dried fruits

Sprinkle with cinnamon and add mint leaf.

There are many varieties of Muesli or Granola you can buy or you can make your own.

You can use any type of juice, any flavor of yogurt or any type of berries. It is very versatile. Personally I like the apple juice and cinnamon combination and there is dried apple in the mix as well.

I buy unsalted, unsweetened bags of trail mix seeds, nuts and dried fruits. It can be added to a variety of dishes, used as a garnish or eaten for a snack and gives a variety of flavors, colors, and textures to any dish.

If this is your only breakfast dish it serves 4 people. If it is one course of several it can serve up to eight.

The mix will also keep well in the fridge for a couple of days. Change the toppings and the flavor of yogurt and you can have a different breakfast dish tomorrow!

Easter Brunch Menu:

Yesterday we featured the mixed berry breakfast shake. Today, we have the apple galette for you … an amazingly easy yet delicious fruit dish that will have your family’s admiration and appreciation!

Apple Galette

A galette is a flat crust of pastry dough filled, in this recipe, with apples and a bit of sugar and cinnamon. I use thawed and flattened frozen pastry crusts just for the ease of having them on hand and basically ready to use. It makes it quicker in the morning!

What you need:

3 Tablespoons Butter

4 Tablespoons Sugar

1/4 teaspoon Cinnamon

2 large firm Apples, cored, peeled, sliced 1/8″ thick

Hint: When you take the pie crust out of the foil plate put the dough on parchment paper on a baking sheet to flatten – then build the galette and bake.

What you do:

1. Preheat oven to 425oF.
2. Roll dough to about a 12″ round and then lightly brush it with softened butter.
3. Mix the sugar and cinnamon together and sprinkle half of it over the dough.
4. Next layer the apple slices in an overlapping concentric circle leaving about a 1″ border from the outer edge.
5. Sprinkle remaining sugar mix on the apples.
6. Gently fold the edge over the apples towards the center.

7. Bake for 15 minutes. Reduce heat to 350oF and bake until pastry is golden brown another 20 to 30 minutes.

Do you ever have company staying with you – and you know you aren’t going to get much sleep? And you know that you’re going to want to have a great breakfast in the morning, but you won’t want to get up early or have to think too hard to put it together? I have found a recipe that delights guests and requires no thinking or effort the morning of. I’m calling it Berry Creamy French Toast. It was inspired by a Victoria, BC cookbook called “Fabulous Fairholme Breakfasts & Brunches” by Sylvia Main.

My husband Dave and I have been spending most of our time on Salt Spring Island filling up one of Mom and Dad’s B&B rooms – and we had a couple of friends over for the weekend! We wanted to treat them to a B&B special breakfast but the morning was going to be a bit hectic and likely, sleep deprived. So, Friday night, while I was waiting for them to arrive, I threw this together. It took me about 15 minutes … and I think that it was a big hit! We’ve got the empty dishes to prove it.

Berry Creamy French Toast served with Fruit Compote and Turkey Sausage

**Please note – this recipe needs to be prepared the night before**

What You Need:

Half a loaf of Italian Bread cut into cubes

1 1/2 cups of mixed frozen raspberries, blackberries and blueberries (run them under warm water to remove any ice from them and then drain them so they are as dry as possible)

1 8 oz package of cream cheese cut into cubes

6 eggs

3/4 cup of milk

2 Tablespoons of maple syrup

Berry Compote (see recipe below)

What You Do:

Grease 6 inch ramekins (or large muffin tins).

Line the bottom of each with cubes of bread.

Line the bottom with bread cubes

Spread a layer of fruit on top of the bread.

Cover the fruit with cubes of cream cheese.

Add layers of cream cheese and fruit

Cover the cream cheese with another layer of bread.

In a medium bowl, whisk together eggs, milk, and syrup.

Pour the mixture over the bread in each dish.

Pouring the egg mixture over the layers in the dish

Place in fridge overnight and uncovered.

IN THE MORNING: Bake at 350oF for 50 – 60 minutes, or until they become puffy and golden.

Remove from the oven, and serve with berry compote on the side. We also served it with a turkey sausage.

BERRY COMPOTE:

In a large saucepan bring 2 cups of frozen berries, 2 tablespoons of cornstarch, 1 teaspoon of lime juice and 2 tablespoons of maple syrup to a boil. Turn the heat down and then stir every 30 seconds or so until the sauce starts to thicken.

I really enjoy crepes because they can be made up to a month before they are needed.

Cook them, stack them – layering them with wax or parchment paper, put them in a freezer bag and freeze. Pull them out of the freezer, let them thaw until they are soft, then they are ready to roll!

The filling choices are only restricted by your imagination. Crepes can be for breakfast, lunch, dinner or dessert, and they can be made with either sweet or savory, hot or cold fillings. Use them anytime as they are very versatile!The Best Basic Crepe Recipe

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Basic Wheat Flour Crepes
(makes about 24 crepes)

1 1/3cup milk

4 eggs

1 cup flour

6 tsp. butter, divided 4 tsp. butter, divided

Basic Rice Flour Crepes
(makes about 18 crepes)

1 cup milk

3 eggs

¾ Rice Flour

6 tsp. butter, divided 4 tsp. butter, divided

What you do:

In a large bowl, blend milk, eggs and flour until smooth then let stand for at least an hour at room temperature.

Melt ¼ teaspoon butter over medium-high heat in a small flat pan (6″-7″), or a large fry pan if you don’t have a flat pan. We use a non-stick 6″ fry pan.

Pour 2 Tablespoons of batter in the bottom of the pan and tilt the pan so it covers the entire bottom. Tiny bubbles will start forming immediately if the heat is right, if not turn it up a bit.

Cook until they lose the gloss and the edges are starting to turn golden brown.

Flip and heat the other side to brown.

As you take them off of the pan, stagger them on a plate to cool to room temperature, or if you are going to freeze them, stack on layers of wax or parchment paper.

For the Fillings:

For breakfast we mostly use fruits and cream cheese combinations but you can try any chopped meat/fish or vegetable combination with different sauces either in or on top. How about a hot one of scrambled egg with bacon bits and cheese, topped with salsa? Or a cold one with ice cream, such as Crepe Suzette? The possibilities are endless and many you can make ahead, and quickly put on the finishing touches.

If you would like some recipe combinations just let me know. You can enjoy your guests and look like you have spent the entire day cooking.

Or, if you happen to be in Paris enjoy crepes at La Brehatine. They were friendly, helpful and served up a wonderful selection of delicious crepes. Bon appétit!

Only a few more days until Valentine’s Day – and we’re all done sending out the recipes to our Breakfast with the Broads email subscribers! But, in case you missed it, or you weren’t on our list of subscribers, we are going to share the special recipe for Heart Shaped Chocolate Chip Scones with you. These go wonderfully with the fruit that is served with dark chocolate dipping sauce! 🙂 YUM.

We’re featuring a simple yet delicious Valentine’s Day Breakfast or Brunch Menu at Breakfast & Beyond. And, as with any breakfast put on by Anne’s Oceanfron Hideaway it’s a several course breakfast. The wonderful thing about that is that you don’t always have to make a 4 or 5 course breakfast! Each dish in itself is a great breakfast or brunch item. This particular one is perfect for everyday enjoyment. And, it takes you less than 10 minutes to prepare:

Special on Valentine's Day but Great Any Day it's the Pear Melba with Raspberry SaucePreparation Time: 10 minutesCooking Time: NoneServings: 4

What you need:

2 Cups Granola (Harvest Crunch Granola is a good one)

2 Cups French vanilla yogurt

4 canned pear halves

4 Tablespoons Raspberry syrup (you can make your own or use some store bought)

4 Tablespoons Almond Slices

What you do:

In 4 serving dishes, sprinkle 1/4 cup of granola per dish. Top with 1/4 cup of yogurt.

Repeat, sprinkling 1/4 cup of granola on top of the yogurt and then 1/4 cup of yogurt on top of the granola, yogurt, granola layers.

Place one pear half (indent down, round side up) in each dish.

Drizzle 1 Tablespoon raspberry syrup over the mixture and sprinkle with almonds.

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